I can’t believe I’m even typing this. Just last week, I was the person complaining that dreaded “pumpkin spice season” is starting way too early. That said, the kid is going to to her first pumpkin farm field trip next week and I have a can of pumpkin burning a year-old hole in the pantry. Plus, I need snacks for school and activities to keep the kid busy so here I am. While these little snacks are technically a dessert, they’re pretty low in sugar and super-simple to make for school lunches and snacks … so why not now? (Plus, who am I kidding? I love Halloween…)
Pumpkin “Pop Tarts”
For the crust
1 1/4 cup whole wheat pastry flour
1/8 teaspoon salt
7 tablespoons very cold butter
Mix flour with salt in a bowl. Add cold butter and cut in a in food processor. Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a round disc. While you make the filling (see below), cover and refrigerate dough for 30 minutes before rolling out.
For the filling
1 15 oz. can of pumpkin
2 Tbsp of agave nectar, maple syrup, or honey
1/2 Tsp of cinnamon
1/4 Tsp of nutmeg
Preheat oven to 350 degrees. You’ll also need your Halloween cookie cutters — go grab them or a sharp knife to create pumpkin and ghost shapes. In a small bowl, mix together the can of pumpkin, natural sweetener, and spices until incorporated (go ahead and taste it — you might need to adjust the spice and sweetness, depending on your tastes or your child’s). Using cookie cutters, cut multiple shapes (top and bottom) into rolled-out dough. Take one of the “shapes” and spread a thin layer of pumpkin mixture on each and top with the corresponding piece of dough. Crimp each piece together with your hands or a fork until sealed. Place on a cookie sheet and bake for 10-12 minutes or until golden brown.
You’ll probably have some of the pumpkin mixture left over at the end. Don’t throw it away! Stir it into oatmeal or hot cereal in the morning — it’s delicious!
It’s only the second week of school and we’ve been felled by the flu — or some other kind of school-borne illness (did I mention she’s only been back for 4 days?). Since both Lady M and I are both sick, I have the patience for just 5 minutes of “extra” tonight. As a result, I’m dusting off this fruit salad with yogurt dip for tomorrow’s lunch. I’ll use the seasonal stuff from the fridge: cantaloupe (you need a large firm fruit to make the hearts), peaches, and apples. Lady M likes plain Greek yogurt with a splash of agave (as shown), but you could use any prepared yogurt your child likes for the dip.